Servings: 8 slices
Calories: 450kcal
Equipment
- skillet
- roasting pan
- Saucepan
- Meat thermometer
Ingredients
For the Roast
- 1 piece Center-cut beef loin a flavorful cut that holds the stuffing beautifully.
- 6 slices Smoked bacon adds a rich, savory depth to the filling.
- 1 medium Shallot offers a mild onion flavor that complements the roast.
- 2 cups Fresh baby spinach provides a vibrant color and nutritious boost.
- 3 cloves Garlic infuse the dish with a warm, aromatic essence.
- 1 medium Apple adds a touch of sweetness and balances the savory notes.
- 1/2 cup Dried cranberries bring a tart contrast that enhances the other flavors.
For the Seasoning
- 2 tablespoons Maple syrup offers a natural sweetness that helps marry all the ingredients.
- 2 tablespoons Dijon mustard contributes a tangy kick to the stuffing mix.
- 1 teaspoon Sea salt enhances all the flavors, making them pop.
- 1/2 teaspoon Ground black pepper adds subtle heat to the mix.
- 1 teaspoon Smoked paprika gives a hint of smoky flavor that's perfect for the holidays.
- 1 tablespoon Fresh thyme infuses the roast with a delightful herbal aroma.
- 1 tablespoon Fresh rosemary complements the beef with its earthy fragrance.
For the Sauce
- 4 tablespoons Butter adds richness and a velvety texture to the sauce.
- 2 cups Chicken broth provides a flavorful base for the gravy.
- 1/4 cup All-purpose flour thickens the sauce for a luscious finish.
- 1/2 cup Strained pan drippings broth elevates the sauce with roasted beef flavor.
For the Sweet Potatoes
- 4 medium Sweet potatoes a naturally sweet side that pairs beautifully with the roast.
- 2 tablespoons Avocado or olive oil helps crisp and flavor the sweet potatoes.
- 1 teaspoon Garlic powder a great way to infuse extra flavor effortlessly.
- 1 teaspoon Herbs de Provence brings a classic French flavor profile to the dish.
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the diced bacon in a skillet until it's crisp, about 5-7 minutes. Remove the bacon and use the drippings to sauté shallots, spinach, and minced garlic until they’re tender and fragrant—around 3-4 minutes.
- Combine the sautéed mixture with the crispy bacon, diced apple, dried cranberries, maple syrup, Dijon mustard, sea salt, black pepper, smoked paprika, thyme, and rosemary. Mix well until everything is beautifully coated and fragrant.
- Prepare the beef loin by carefully slicing a pocket in the center without cutting all the way through. Stuff it generously with the flavorful filling and secure it with kitchen twine or toothpicks.
- Melt butter in a roasting pan over medium heat and add whole garlic cloves. Once melted, place the stuffed beef roast directly on top of the garlic.
- Pour chicken broth around the roast and then pop the pan into your preheated oven. Roast for about 2 hours, or until the internal temperature reaches 145°F (63°C).
- Make the sauce by melting butter in a saucepan, whisking in flour to create a roux. Slowly add the strained pan drippings and chicken broth, stirring until thickened—this should take around 5-10 minutes.
- Serve the roast slices alongside roasted sweet potatoes, drizzled generously with your luscious sauce.
- Optional: Top with fresh herbs for an extra pop of color and flavor.
Notes
Ensure your beef loin is at room temperature before cooking. Avoid overstuffing the roast for even cooking. A meat thermometer is recommended to achieve the perfect doneness.
Nutrition
Serving: 1slice | Calories: 450kcal | Carbohydrates: 30g | Protein: 35g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 90mg | Sodium: 800mg | Potassium: 600mg | Fiber: 5g | Sugar: 10g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 3mg
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